Mmmm.... sweets!
I'm looking on Amazon.com and there's a dizzying array of cake pans. Can anyone recommend something for me, one way or the other? Something to look for or something to avoid? I don't have any cake pans and I'm figuring to pick up a couple of 8" or 9" round pans. Thanks.
:-Paul
I've used the blitz puff pastry formula that King Arthur flour provides with their blitz puff pastry DVD several times and was always happy with it. I decided to try the formula from ABAP by Michel Suas but figured the only way to compare was to do both of them side-by-side. This isn't a test of King Arthur flour--it's just a comparison of two blitz puff pastry formulas.
The main differences are:
I am participating in the Bread Baker's Apprentice Challenge and I have 2 breads left to go. I got sidetreacked by these amazing biscotti!
http://saltandserenity.com/2010/06/17/white-chocolate-cranberry-coconut-biscotti/
I used king Arthurs recipe for Ridiculously Easy Sticky Buns. The glaze looked perfect when I inverted the pan, but as the buns cool, it turns more chewy than I'd like. Almost a taffy/caramel/candy like consistency.
The glaze uses brown sugar, honey, butter, and pecans, all of which go into the baking pan unmixed...uncooked.
I just want the glaze to be soft & sticky.
Should I shorten the baking time? Use corn syrup instead of honey? Perhaps, use another glaze recipe?
Thank you in advance!
Hi! I am searching for a recipe for caramel cake that has caramel sauce in it as well as more caramel sauce brushed on the hot cake. The caramel sauce is caramelized sugar and heavy cream. I saw it, I beleve, in one of the books in "The Best American Recipes" series edited by Fran McCullough et al. now I can't find it anywher. Any lead would be so appreciated. Thanks! K.
Fresh rustic Apricot tart. I love making tarts..so fast fresh and easy. Just have your pastry ready, roll it out, fill with fresh sweet fruit (sliced apricots and a few raspberries for color in this one) one little squeeze of lemon, sprinkled with very little sugar just before going onto the pastry. Sprinkle with decorator crystal sugar, bake 425F convection on parchment lined pan for about 25 min. or until fruit has nicely browned tipps and the crust is lightly tanned. No glaze required for this one.
Yes, you can make a New York-Style Cheesecake as good as Junior's in Brooklyn!
http://gaaarp.wordpress.com/2010/05/19/juniors-famous-no-1-cheesecake/
I realize that caramels fall under the category of candy-making, but I really didn't know where else to post this on the forum.
I'm looking for two caramel recipes. One is matcha caramels, where the main flavoring is powdered green tea. The other is kuro goma caramel, where the flavoring is black sesame seeds. The other recipe I'd like to find is for brown sugar caramels.
Sorry if this is a double post on the forum, but when I tried to post it on the forum initially to my knowledge, it never bothered posting the topic. I have a question about what type of filling to use in this recipe. It's a Japanese dessert called custard buns and traditionally they're steamed (at least to my knowledge they are). If somebody could please help regarding this I'd appreciate it. In Japanese, they're called kurimu-pan (cream bread is the literal translation).
